Chicken and Grape Salad
3 cups cooked chicken breasts, cubed
1 cup diced green and red pepper
1/2 cup celery, chopped
2 cups seedless red or green grapes
1/3 cup Hellman's mayonnaise
1/3 cup sour cream
2 Tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
3 ounces slivered almonds, toasted
Heat oven to 350. Place slivered almonds on an ungreased cookie sheet. Set timer and toast in oven for 7 minutes.
Combine all remaining ingredients in a large bowl. Mix well. Cover and refrigerate at least 1 hour before serving. Reserve toasted almonds until ready to serve. This is also good as a sandwich filler.
Pairs Well With
another recipe my cousin, Krys shared with me